Chicken, Black-Eyed Peas, and Mustard Greens Stew

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Chicken stewA chicken stew is a comforting dish that spans the seasons, but we’ve added black-eyed peas and mustard greens and turned our stew into a powerhouse of nutrients. Black-eyed peas are in the bean family so they possess all the health benefits associated with pulses; and crispy, peppery mustard greens are one of the most nutritious vegetables around, right up there with broccoli, kale, and cabbage. But it’s not just the health benefits that have made this stew a Pollan favorite, we love its heartiness and delicious depth of flavor.

black eyed peasCover the dried black-eyed peas with water and soak for 8 hours or overnight.

Screen Shot 2016-03-29 at 5.11.21 PMSauté the miripoix until lightly browned. The mustard greens get added last.

Chicken, Black-Eyed Peas, and Mustard Greens Stew
4 to 6 servings

For the Black-Eyed Peas
1 cup dried organic black-eyed peas

For the Poached Chicken
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 cloves garlic, halved
2 carrots, quartered
2 celery stalks, quartered
2 bay leaves
3 sprigs thyme
Black peppercorns
Kosher salt

For the Stew
1 1/2 tablespoons extra virgin olive oil
1 1/2 cups chopped onion
4 cloves garlic, minced
1/2 cup chopped carrots
1/2 cup chopped celery
2 bay leaves
4 cups low-sodium chicken or vegetable broth
4 cups water
1/2 teaspoon smoked paprika
1/2 teaspoon ground chipotle chile pepper
1/4 teaspoon chopped thyme
3 cups black-eyed peas
2 cups shredded chicken
Kosher salt
Freshly ground black pepper
3 cups tightly packed mustard greens, torn into small pieces
1 tablespoon fresh lemon juice

For the Black Eyed Peas
Rinse the peas carefully, place them in a large bowl and cover with 3 inches of cold water. Let them soak for 8 hours or overnight; drain, rinse, and set aside. (One cup dried black-eyed peas yields 3 cups of soaked.)

For the Poached Chicken
Arrange the chicken in a skillet large enough to hold the breasts in a single layer. Cover them with 1 inch of water, add garlic, carrots, celery, bay leaves, thyme, 1/4 teaspoon of peppercorns and 1 teaspoon of salt, and bring to a boil. Immediately reduce the heat to low and simmer for 10 minutes, or until the chicken is no longer pink. Pour off and strain the poaching liquid through a sieve, transfer the chicken to a heatproof bowl, cover with the strained liquid, and set aside. When cool, use two forks to shred the chicken into small strips.

For the Stew
In a large stockpot over medium heat, add the olive oil and when shimmering, add the onions. Cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the garlic and cook for an additional minute. Stir in the carrots, celery, and bay leaves, and cook until lightly browned, about 3 minutes. Pour in the broth and the water, add the smoked paprika, chipotle chile pepper, thyme, and black- eyed peas, and mix well. Lower the heat to simmer and cook, uncovered, for 30 minutes. Add the shredded chicken, 1 teaspoon of salt and 1/8 teaspoon of pepper and simmer for an additional 20 minutes; adding more water if needed. Stir in the mustard greens, and lemon juice, and simmer for 15 minutes. Remove the bay leaves, ladle the stew into individual bowls, and serve hot.

Stew crop


Skillet Chicken with Kale, Chickpeas, Shallots, and Tomatoes

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Skillet chicken main

The photo in the New York Times was so tempting that we immediately knew we had to try this dish. But there was a problem––the recipe was bare-bones: Brown 8 chicken thighs, 3 cups shallots, add wine, tarragon, and Dijon. A short search revealed the recipe was Rishia Zimmern’s, the wife of chef and food writer Andrew Zimmern, and that it owed a debt to an earlier recipe of Martha Stewart. Cooks often make changes and additions to recipes they like, and we had some changes of our own. One-pot dishes are a Pollan favorite, so by adding two cups of kale and a can of organic chickpeas we transformed this dish into a complete skillet meal. It’s now one of our all time favorite chicken recipes–the mix of kale, chickpeas, shallots, wine, mustard, and tomatoes makes for a fabulous combination.

chicken mise en placeMise en place–the vegetables ready for the skillet.

chick cookingWe cook the chicken thighs until they’re browned and crisp.

shallotsNext, we soften and caramelize the shallots.

Skillet Chicken with Kale, Chickpeas, Shallots, and Tomatoes
4 servings

2 tablespoons all-purpose flour
Kosher salt
Freshly ground black pepper
8 chicken thighs, bone in and skin on
2 tablespoons extra virgin olive oil
6 large shallots, peeled and halved
5 garlic cloves, peeled and halved
1 cup white wine
1 cup organic low–sodium chicken broth
2 tablespoons Dijon mustard
2 cups tightly packed chiffonade kale, stems removed
One 15-ounce can organic chickpeas, rinsed and drained
4 sprigs fresh tarragon
1 tablespoon unsalted butter
1 1/2 cups cherry tomatoes, halved

In a small bowl add the flour, 1 teaspoon of kosher salt, and 1/8 teaspoon of pepper, and lightly sprinkle the chicken on both sides with the seasoned flour.

Place a large skillet over medium-high heat, add the oil, and when shimmering add half of the chicken thighs, skin side down. Cook for 10 to 12 minutes, without turning, until the skin is browned and crisp. Using tongs, flip the chicken and cook for 4 additional minutes on the other side. Transfer the chicken to a plate or platter and repeat with the 4 remaining thighs. Remove those to the platter once browned.

Add the shallots to the skillet and sauté over medium-high heat until soft and caramelized, 10 to 12 minutes, add the garlic and cook until softened. Pour in the wine, deglaze the pan, add the chicken broth, the mustard, kale, chickpeas, tarragon, chicken, and any accumulated juices. Reduce the heat to low, cover the pot and simmer for 30 minutes until the chicken is tender. Remove the cover, add the butter and the tomatoes to the skillet, and allow the sauce to thicken, 12 to 15 minutes. Transfer the chicken and the vegetables to a platter, spoon on the sauce, and serve.

Skillet chicken crop



Pollo Balsamico

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Chicken 1

There is a little Italian restaurant in our neighborhood on the Upper East Side of Manhattan that has been a family favorite for more than twenty years. It’s a Sunday night tradition, as long as there isn’t too much homework, to go out for a family meal, a last chance to relax before the start of another busy work/school week. Everything at this restaurant is delicious and it’s very hard to decide what to order. There are usually quiet little negotiations to find the family member who will split the two entrees you can’t decide between. Nine times out of ten, one of these choices is the Pollo Balsamico.

Chicken 5

We have always assumed that this dish is a classic Italian recipe. The first bite of the succulent chicken brings you directly to a corner trattoria right off the Spanish steps. One day we decided we wanted to attempt to cook this meal at home. We assumed this would be easy. All we had to do was look though the countless cookbooks lining our shelves. Not so easy. We found Barbecued Chicken with Balsamic Vinegar; Chicken Bites with Vinegar and Sausage, Chicken Scarpiello… but not one recipe even resembled Pollo Balsamico.

Chicken Side by Side

The first step was simply to go into the restaurant and ask if they had a recipe. They smiled politely and said, “No Señora, there is no recipe and it is very difficult to make.” Apparently it was a closely guarded secret. It was time try to recreate this mouth-watering dish ourselves.

First we tried to parse out the many flavors and figure out which ingredients were in the recipe. Was it red wine or white? Which herbs did we taste? Sage? Was that rosemary perhaps? It’s actually really fun to deconstruct and try to tease out a recipe, a sort of culinary science project. We settled on trying red wine, sage, and rosemary and a splash of chicken stock. We were on our way. The restaurant adds baby pearl onions to the chicken but we wanted to try shallots instead. We spent one long afternoon recreating the dish and much to our surprise it was delicious. Not exactly the same; but it’s pretty darn close!

Pollo Balsamico
4 to 6 servings

1/2 cup all purpose flour
Kosher salt
Freshly ground black pepper
3 boneless skinless chicken breasts, 4 boneless skinless chicken thighs, each cut into 2 inch long pieces
3 tablespoons extra virgin olive oil, or as needed
2 gloves garlic
3 tablespoons butter
4 large shallots, peeled and cut into quarters
1 teaspoon roughly chopped fresh rosemary
1 tablespoon roughly chopped fresh sage leaves
1/2 cup red wine
1/2 cup low-sodium chicken broth
1/4 cup good quality balsamic vinegar

Put the flour in a wide shallow dish and season with 1/2 teaspoon of salt and 1/8 of teaspoon pepper. Dredge the chicken pieces in the flour and shake off the excess. Transfer the chicken pieces to a baking sheet.

Place a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. When the oil is shimmering add the garlic cloves and half of the chicken pieces to the pan and cook until the chicken has formed a fine golden crust, 4 to 5 minutes. Flip the chicken pieces and cook the other sides for an additional 3 to 4 minutes, turning occasionally, until browned. Transfer the chicken to a platter and repeat with the remaining chicken adding more oil if necessary. Set aside.

Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over medium heat until shimmering. Add the shallots, rosemary, and sage, and sauté, stirring frequently until soft and nicely browned, 7 to 8 minutes. Set aside.

Return the original skillet to medium-heat. Add the red wine, the chicken stock, and 2 tablespoons of butter. Raise the heat to medium-high and bring to a low boil. Add the chicken pieces, the shallots with the herbs, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Cook until all of the chicken is incorporated into the sauce. Add the balsamic vinegar to the pan and stir frequently until the sauce thickens, about 3 minutes. Transfer the chicken to a serving platter. Spoon the sauce and shallots all over the chicken and serve.

Chicken Final Shot

Easy Barbecued Chicken on the Grill

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barb chicken

Every summer we kids would get excited when Dad rolled out the old Weber and fired it up for a barbecue. But Dad had a major problem with timing so more often than not our burgers ended up barely cooked or totally burnt. As a consequence all four of us, along with Mom, became pretty adept at barbecuing.

Our favorite time to barbecue is in the cooler days of Fall when we’re not battling the humidity and the heat of summer. Our favorite food to barbecue is chicken, slow cooked and slathered in a great homemade barbecue sauce. Our sauce has just the right amount of heat and takes no time to put together, and all the ingredients in this sauce are always right at hand, either in the fridge or in the pantry. The brown sugar gives the chicken a lovely glaze, the cayenne pepper gives it a bit of a kick, and since this sauce has body, it neatly clings to the chicken.

And if you’re done barbecuing for the season,  the chicken can also be cooked on a grill pan on the stove.

mis en place barb chick

Mise en place for the sauce.


So simple to prepare.

chicken on grill

On the grill.

Easy Barbecued Chicken on the Grill
4 servings

For the Sauce
1 cup ketchup
3 tablespoons apple cider vinegar
1/3 cup brown sugar, tightly packed
2 teaspoons smoked paprika
2 tablespoons Worcestershire Sauce, or other steak sauce
3 cloves garlic, minced
1 teaspoon cumin
2 tablespoons yellow mustard
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the Chicken
8 skin-on, bone-in chicken parts, a mix of breasts, thighs, and legs
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper

For the Sauce
Whisk together all the ingredients in a small saucepan over low heat, bring to a simmer, and cook for 5 to 8 minutes until combined and slightly thickened.

For the Chicken
Coat the chicken with the oil and season with salt and pepper. Brush both sides with a thin layer of the barbecue sauce.

Set half the gas grill to high, the other half to medium. If using charcoal or wood, make sure that one side of the grill is cool.

Place the chicken pieces skin-side down on the hottest part of the grill, cover the grill and cook for 5 to 10 minutes until seared. Using tongs turn the chicken over and cook for 5 minutes more until the underside is seared. Move the pieces to the side of the grill set to medium, baste with the barbecue sauce, cover, and cook undisturbed for 20 minutes.

Turn the pieces over and baste them again with the sauce, cover, and cook for an additional 10 to 12 minutes. Repeat, turning the chicken pieces over and basting them with sauce and cooking for another 8 to 10 minutes. The chicken is done when the internal temperature on a meat thermometer registers 165°F. for breasts, 170°F. for thighs.

Remove the chicken to a platter and serve warm.

The chicken can also be cooked on a grill pan on the stove over medium-high heat.

crop barb chick

Turkish-Spiced Chicken

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1 Chick dish finished

At this point in summer we’re always looking for a transitional chicken dish, one that’s so quick and easy to make that you can just pop it into the oven and forget about it. But we also want one that’s zesty and hearty enough for the cooler days of fall. Our Turkish-Spiced Chicken is a winner on both counts. Though we’ve lavished it with intense flavors –cumin, coriander, turmeric, and smoked paprika– everything blends together into a comforting dish that spans the seasons.

To speed the cooking process we’ve eliminated the need to pre-brown the chicken, so the pieces go straight from the marinade into the oven. And the whole meal is cooked on one rimmed baking sheet, making cleanup a breeze.


2nd shot cropped

Coat the chicken thoroughly with the marinade, cover the bowl, and place it in the refrigerator.


3rd shot replacement zoomed

Chicken and onions spread in a single layer on the rimmed baking sheet.

Turkish-Spiced Chicken

4 servings

For the Marinade
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon smoked paprika
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon red pepper flakes, or to taste
6 cloves garlic, minced
Kosher salt
Freshly ground black pepper
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil

For the Chicken
1 tablespoon extra virgin olive oil
8 bone in, skin on chicken thighs
1 large onion, quartered
2 tomatoes, quartered
3/4 cup quartered cucumber rounds
1/2 cup pitted olives, green or black
1/3 cup roughly chopped Italian (flat-leaf) parsley

Preheat the oven to 425° F.

In a large mixing bowl add the spices, the red pepper flakes, garlic, 1 teaspoon of salt, 1/2 teaspoon of pepper, the lemon juice, and the olive oil, and whisk to combine. Add the chicken, and coat thoroughly. Cover and place in the refrigerator for at least one hour, or overnight.

Remove the chicken from the refrigerator, ideally 1 hour before cooking, if you’ve marinated it overnight. Add the quartered onion to the marinade and toss to coat.

Spread 1 tablespoon of olive oil on a rimmed baking sheet. Remove the chicken and the onion from the marinade and place the chicken, skin side up, along with the onion, in a single layer on the baking sheet. Spoon any of the left-over marinade onto the chicken and onions and place the sheet in the oven.

Roast the chicken for 45 to 50 minutes until the skin is browned and crisp.

Arrange the chicken and onions on a serving platter, top with the tomatoes, cucumber, and olives, sprinkle with the parsley, and serve.

4 chick close up

Braised Chicken with Roasted Butternut Squash and Chickpeas

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When we visited our grandmother (Corky’s mom), on Sundays she would often serve us a delicious chicken dinner. It wasn’t a stew, and it wasn’t a roast. Grandma called it “potted,” and we can remember that the chicken was always incredibly moist, tender, and delicious. When we’d ask her how she made it she would say, “You brown the chicken, put it in a pot, add a little chopped onion, a little water, and cook it slowly.” Not much to go on. But when we began to “braise” chicken and meat we realized that braising (the cooking technique of the moment) was very much like our grandma’s old-fashioned potting. Braising is a gentle, slow simmering method of cooking that produces succulent chicken and a full-bodied rich sauce. The secret is to take the time to carefully sear and brown the pieces, and to add only a moderate amount of liquid (too much, and you have a stew). Instead of water, you can add a broth, wine, citrus juices, vinegar, or a combination of liquids, and instead of onions a cornucopia of vegetables. We’ve added nutrient-rich butternut squash, healthful spices, and super-healthy chickpeas for a depth of flavor. But we must confess that chickpeas are such a favorite that we toss them into any dish, anytime we can.


Roasting caramelizes the butternut squash and adds an unexpected sweetness.


You can easily customize this dish to reflect family preferences. We like a mix of chicken thighs and legs (for that family member who is wild about drumsticks), but you can go for all thighs, all breasts, or a mix of both. With braising it doesn’t matter which cuts you choose, they all turn out moist and tender.


Braised Chicken with Roasted Butternut Squash and Chickpeas

4 servings

1 small butternut squash, peeled and cut into 1-inch pieces
3 1 /2 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
6 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
1 large Spanish onion, chopped
3 cloves garlic, thinly sliced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 /2 teaspoon ground cinnamon
1 /8 teaspoon red pepper flakes (or to taste)
1 bay leaf
2 cups organic low-sodium chicken broth
3 teaspoons grated lemon zest
3 tablespoons lemon juice
1 cup canned chickpeas, rinsed and drained
1/2 cup pitted Kalamata olives
1 tablespoon chopped cilantro

Preheat oven to 425° F.

Spread the butternut squash in a single layer on a rimmed baking sheet, add 1 1/2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper and toss to coat. Roast for 10 minutes, turn and roast for an additional 5 to 10 minutes until fork tender.

Dry the chicken and generously season with salt and pepper.

Heat 2 tablespoons of oil in a Dutch oven over medium-high heat until shimmering. Add 4 chicken thighs, skin side down, and cook for 5 to 7 minutes until golden brown. Using tongs turn and cook for 3 additional minutes. Transfer to a platter and repeat with the remaining chicken. Remove and set aside.

Drain all but 1 tablespoon of the oil, reduce the heat to medium, and add the onions. Cook for 5 to 7 minutes until soft, add the garlic and cook an additional 2 minutes. Add the cumin, coriander, turmeric, cinnamon, red pepper flakes, and bay leaf and cook, stirring constantly until fragrant, about 1 minute. Slowly pour in 1/2 cup of the broth, stirring to deglaze the pan, and cook until the liquid is slightly reduced. Add the remaining 1 1/2 cups of broth, the lemon zest and lemon juice, 1/2 teaspoon of salt, and a pinch of pepper. Reduce the heat to low, cover, and simmer the sauce for 15 minutes.

Add the chicken, squash, and chickpeas and gently stir to combine. Keep the heat at a simmer, and cook, covered, for 30 minutes. Add the olives and cook for an additional 15 minutes. Remove the chicken and vegetables to a platter, spoon the sauce over the chicken, garnish with cilantro, and serve.


Spicy Chicken Tostadas with Avocado Crema

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For more then the first half of my life I was told that avocados were bad for me. They were full of unhealthy fat and were to be avoided at all costs. I was overjoyed to learn in the last ten years that avocados are only fine to eat; they are in fact filled with many health benefits!


I have always been obsessed with any foods Mexican. Tacos, enchiladas, huevos Rancheros, the list goes on. I don’t know if it is the cheese, the excuse to slather guacamole over something, or just the combination of all of those yummy Latin flavors together, but if I were placing an order for my last meal, Mexican food is definitely high up the list.


My new obsession is these Spicy Chicken Tostadas. I fall into the category of people genetically inclined to like cilantro but for those who aren’t, the Crema is just as delicious with basil.


Spicy Chicken Tostadas with Avocado Crema

Avocado Crema
1 ripe avocado
1/4 cup sour cream
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1/8 teaspoon sea salt

Place all of the ingredients in the bowl of a food processor and blend until smooth. Refrigerate until ready to use.

Chicken Tostadas
3 large boneless skinless chicken breasts (about 1 3/4 pounds total)
2 cups low-sodium chicken stock
1/2 cup plus 2 tablespoons canola or vegetable oil
1/2 cup chopped onions
1 clove garlic, minced
1 cup tomato puree
1 finely chopped chipotle chili pepper (canned in adobo sauce), plus 1 tablespoon of the sauce
1/2 teaspoon sea salt
One 15-ounce can organic refried beans
6 corn tortillas
1/2 cup shredded iceberg lettuce
1/2 cup shredded cabbage
1 cup shredded Monterey Jack cheese
1 lime cut into wedges

Place the chicken breasts in a large skillet. Add the chicken stock and 2 cups water and bring to a boil. Lower the heat to medium and simmer partially covered for 25-30 minutes until the chicken is cooked through. Remove the chicken from the liquid and allow to cool. Shred the chicken with a fork or your hands and set aside.

Heat 1 tablespoon of oil in the same skillet over medium heat. When the oil is shimmering add the onions and garlic. Cook until soft, about 5 minutes. Add the chicken, the tomato puree, the chipotle pepper with juice, and 1/2 teaspoon salt, and raise the heat to high. Sauté the chicken, stirring frequently until the sauce has evaporated, about 4 to 5 minutes. Remove from the heat.

Place 1 tablespoon of oil in another skillet. When the oil is shimmering add the refried beans. Cook, stirring occasionally, until heated.

Line a large plate or baking sheet with paper towels.

Heat 1/2 cup of oil over medium heat in a saucepan large enough to hold a tortilla. When the oil is hot, fry the tortillas one at a time, turning once or twice with tongs until golden brown and crispy, about 1 1/2 minutes per tortilla.

Drain the tortillas on the paper towel lined plate or baking sheet.

To assemble the tostadas: Spread a layer of beans on each tortilla, spoon on a mound of the shredded chicken mixture, put the lettuce and cabbage on top, sprinkle with the shredded cheese, and finally, end with a generous dollop of the avocado crema on top. Serve with lime wedges.

Citrus Roasted Chicken with Grand Marnier

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According to a recent study chicken recipes are Googled more often than any other recipe in New York State. Yet we’ve found that exciting ones are hard to come by, and if you’ve been waiting to throw a dinner party until you have the perfect one, our Citrus-Roasted Chicken is for you. It’s a stunner and crowd pleaser and comes out of the oven picture perfect every time. Yet this dish doesn’t require spending hours at the stove.

And as for taste, the zestiness of the honey tangerines, the tanginess of the grainy mustard, and the citrusy sweetness of the Grand Marnier add up to a lovely depth of flavor.


4 servings
1/4 plus 2 tablespoons extra virgin olive oil
1/4 cup plus 1 tablespoon fresh lemon juice
1/4 cup fresh honey tangerine (Murcott orange) juice
1/2 cup dry white wine
1 tablespoon whole grain mustard
3 tablespoons Grand Manier (or other orange liqueur)
1 tablespoon light brown sugar
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/2 medium red onion, cut lengthwise, then cut into thin half-moon slices
7 or 8 springs fresh thyme
Kosher salt
Freshly ground black pepper
8 or 9 pieces chicken (breasts, thighs, and legs; about 4 pounds)
10 cloves garlic, peeled
1 lemon, washed, thinly sliced and seeded
1 honey tangerine (Murcott orange), washed, thinly sliced, and seeded.

For the marinade, in a small mixing bowl, combine 1/4 cup of the oil, the lemon and tangerine juices, the wine, mustard, Grand Marnier, brown sugar, paprika, red pepper flakes, onion, 2 of the thyme sprigs, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper.Place the chicken in a large plastic bag. Pour in the marinade, seal, and turn to coat completely. Marinate in the refrigerator for at least 1 hour or overnight.Remove the chicken from the refrigerator, ideally 1 hour before cooking if you have marinated it overnight. Set racks in the middle and upper third of the oven. Preheat the oven to 450ºF.Place a colander over a large mixing bowl and drain the chicken, reserving the marinade along with the onion and thyme. Remove the chicken and dry thoroughly with paper towels. Pour the marinade, onion, and thyme into a rimmed baking sheet.In a large skillet, heat 1 tablespoon of the remaining oil over medium-high heat until shimmering. Add half the chicken pieces skin side down (do not crowd them) and reduce the heat to medium. Cook for 4 to 5 minutes, undisturbed, until a dark golden crust forms. Remove the chicken from the skillet and place on the baking sheet, skin side up, on top of the marinade.Wipe the skillet clean. Add the remaining tablespoon of oil and repeat with the remaining chicken. Transfer the chicken to the baking sheet, reserving the oil in the skillet. Turn off the heat and let the skillet cool for 1 minute.

Add the garlic to the oil in the skillet and turn the heat to medium. Cook the garlic for 3 minutes, flipping it halfway through until the garlic is lightly browned on both sides. Transfer the garlic to the baking sheet with the chicken.

Arrange the lemon and tangerine slices around and under the chicken. Lay 3 sprigs of thyme on top and season with salt and pepper. Bake on the middle rack for 25 to 30 minutes, until the internal temperature reaches 165°F on an
instant-read thermometer and the juices run clear.

Remove the baking sheet from the oven and raise the temperature to broil. Transfer the chicken pieces to a serving platter, leaving the marinade, citrus, onion, and garlic on the sheet. Broil on the upper rack for 4 to 5 minutes, until
the citrus slices caramelize. Remove the sheet from the oven and arrange the citrus, garlic, and onion under, on, and around the chicken. Garnish with a few sprigs of thyme.

Pour the liquid from the baking sheet into a small saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer until the sauce reduces by a third, 8 to 10 minutes.

Serve the chicken warm with the sauce passed separately.